Ingredients:
1 1/4 cups flour
1 pinch salt
1/4 lb butter, chilled
2 tablespoons superfine sugar
1 eggs, lightly beaten
2 tablespoons ice water
1 teaspoon lemon zest
1/2 cup rolled oats
1/4 teaspoon ground ginger
1 cup golden syrup
2 tablespoons lemon juice
whipped cream
Directions:
Prepare the pastry as for pie crust and chill for 30 minutes.
Roll out for a 9 inch tart pan. Reserve the scraps. Trim the edges and retain the scraps.
Preheat oven to 400 F.
Mix the oats, zest, and ginger, and sprinkle half in the pastry. Pour on the syrup and lemon juice and sprinkle rest of oat mixture on top.
Roll out any remaining pastry and cut strips to lay a trellis over the tart if desired.
Bake for 30 minutes and serve hot or cold.
Servings: Serve
Time preparation: 15 min.
Time total: 45 min.